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food be thy medicine Archive

Vegan Tempeh Bowl

A lot of times, cooking itself does not take as much time as prepping (peeling, cutting, pre-roasting) the vegetables and meats. I like this simple, but nutritious recipe, because I can prep the ingredients one day and then use them in the next 3-5 days. I also buy peeled and cut organic butternut squash at

White Coconut Chili

Ingredients 1 1/2 lb Chicken breasts or thighs cut in 2 inch pieces 4 cloves Garlic 1 Bell pepper, medium 1 pound mushrooms 1/2 cup Cilantro, fresh 1 Cilantro and lime, Fresh wedges 1 Juiced Lime 1 Onion 1 tbsp dried Oregano 1/4 tsp Black pepper 2 tsp Ground Cumin 2 tsp Chili powder 1 tbsp avocado oil/or coconut oil 1 tsp Sea salt 4 cups Chicken or bone

Sprouts Green Salad

I love shopping at Gilbert Farmer’s Market! Early in the morning, one can always find me and my family next to the stand with vegetables and fruits.  All the produce is fresh and tastes amazingly rich and delicious. This salad was inspired by fresh edible flowers that add flavor to any dish or salad and